Analysis of Bitterness-Average Protein Hydrophobicity Relationship and Debittering of Autolysis Products of Shrimp Head
FU Guang-zhong1，ZHANG Chao-hua1,2,*，JI Hong-wu1,2，XIE Wan-cui1，GAO Jia-long1,2，LU Hong-yu2
FOOD SCIENCE . 2010, (19): 121 -123 .  DOI: 10.7506/spkx1002-6630-201019024